Perfect if you do not have time to marinade, the dry rub quickly creates a 'crust' around the lamb whilst cooking, keeping in the moisture too.
- 2 lamb rump steaks
- 3 tbsp olive oil
For the dry rub:
- 2 tbsp toasted cumin seeds
- 1 tbsp toasted coriander seeds
- 1 tsp black peppercorns
- 1/2 tsp sweet paprika
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 3 cloves minced garlic
- Zest of 1 lemon
- 1 tsp Maldon sea salt
Toast the cumin seeds and coriander seeds. Crush in a pestle and mortar along with the peppercorns. Add the remaining ground spices and garlic.
Rub the lamb steaks with olive oil and roll in the spice mixture.
Place on the barbecue and cook for around 20-30 minutes or as long as desired.
Serve with my Almond Hummus for a perfect match.